Weekly Menu
Day 1

Breakfast

Fruit, Yogurt, Cereals, Poached Eggs a La Florentine, Fresh Fruit Juice

Lunch

Appetizer
Fried Calamari – Clams Saute' avec croutons
Main Course
Catch of the Day ''Aqua Pazza'' with Wild Rice & Steamed Veggies
Dessert
Passion Fruit Mousse

Dinner

Appetizer
Filet Mignon Carpaccio with Rosemary Focaccia
Main Course
Asparagus Risotto
Dessert
Ice Cream And Pears sauted in Red Wine

Day 2

Breakfast

Fruit, Yogurt, Cereals, Scrambled Eggs with Salmon or Bacon, Fresh Fruit Juice

Lunch

Appetizer
Fresh Vegetables kebab (cherrie mozzarelle, grape tomatoes, curly sliced carrots & zucchini)
Main Course
Chicken Fazoletti in a Fine Lemon & white wine reduction with capers
Dessert
Key Lime Pie

Dinner

Appetizer
Eindive 'Rafts' topped with 'chef cheese mix' & sundried tomatoes slices
Main Course
Herb Crusted Lamb Rack With baby potatoes & vegetable Kebab
Dessert
Peach Tiramisu au Champagne

Day 3

Breakfast

Fruit, yogurt, cereals, bagel Any Style, fresh Fruit Juice

Lunch

Appetizer
Chef Salmon Salad
Main Course
Vegetable Cous Cous
Dessert
'Pocupine' Pears

Dinner

Appetizer
Portobello carpaccio - Eggplants carpaccio - roasted bell pepper with feta cubes
Main Course
Tiger Shrimp & Stuffed Calamari on the Grill
Dessert
Orange Flavoured Flan Caramel

Day 4

Breakfast

Fruit, Yogurt, Cereals, Lobster Eggs Benedict, Fresh Fruit Juice

Lunch

Appetizer
Tuna Tartare Mediterranean Style
Main Course
'boat- made' Tagliolini alle vongole & pomodorini
Dessert
Fruit Carpaccio With Ice Cream

Dinner
Appetizer
Bufala Caprese Salad
Main Course
Veal 'Saltimbocca Roman Style' with Artichoke Risotto
Dessert
Center Shock Chocolate Cake


Day 5

Breakfast

Fruit, Yogurt, Cereals, fresh backed croissanterie and sweet or salted crepes

Lunch

Appetizer
Crudite' served with italian 'pinzimonio' dipping & fresh made Guacamole
Main Course
Chef 'Ravioli Clams Surprise!'
Dessert
Fresh Sorbet

Dinner

Appetizer
Marinated crudities Of Fish
Main Course
Red Snapper 'al Cartoccio'(in foil-paper) with sauted vegetable juliene & roasted baby potetoes
Dessert
Creme Brulee

Day 6

Breakfast

Fruit, Yogurt, Cereals, French Omelette Any Style, Fresh Fruit Juice

Lunch

Appetizer
Cold Lentils Velute'
Main Course
Shrimps in cognac & Safran reduction on a ring of basmati rice
Dessert
Pineapple Cream Caramel

Dinner

Appetizer
Mushroom & Arucula salad
Main Course
Home Made Ravioli Filled with Ricotta & Roasted Walnuts
Dessert
Swiss Carrot Cake

Day 7

Breakfast

Fruit, Yogurt, Cereals, sweet or Salty French Crepes, Fresh Fruit Juice

Lunch

Appetizer
Gazpacho
Main Course
Fresh Lobster with Portobello Mushroom Carpaccio
Dessert
Panna Cotta with Fruit Coulis

Dinner
Appetizer
Steamed Asparagus with Parmesan & White Truffle oil
Main Course
Roasted pork tenderloin with vegetables in milk reduction
Dessert
Strawberry Mousse


*This is a sample menu of Diego, a freelance Chef who often cooks on charter with Cap II. According to guest preferences and availability of the products, he likes to create different menus “tailor made” for each client or circumstance, and he tries as much as possible to use fresh local products and/or organic food.